New This Month

Bread Soup

  • Servings: 6


  • 1 1/2 cups chopped mixed fresh herbs, such as marjoram, thyme, basil, mint, arugula, and Italian parsley
  • 2 medium zucchini, cut into 1/2 inch dice
  • 8 ounces green beans, tops and tails removed and cut into 1-inch lengths
  • 1 pound russet potatoes, peeled and cut into 1-inch chunks
  • 2 ripe tomatoes, peeled and coarsely chopped
  • 1 spanish onion, cut into 1/2-inch dice
  • 1 teaspoon red pepper flakes
  • 1 clove garlic, crushed
  • Coarse salt
  • 2 (1-inch) thick slices Italian peasant bread, torn into small pieces
  • Freshly ground black pepper
  • 1/2 cup extra-virgin olive oil


  1. In a large pot, combine 1 cup of the herbs, zucchini, green beans, potatoes, tomatoes, onion, pepper flakes, garlic, and 8 cups of cold water. Add salt and bring to a boil over high heat. Reduce heat to medium-low and cook, covered, until the potatoes are tender, 20 to 25 minutes.

  2. Add bread, and cook, stirring, with a wooden spoon, until the bread has broken down and thickened the soup, about 10 minutes. Stir in remaining 1/2 cup herbs; season with salt and pepper.

  3. Ladle soup into bowls and drizzle with olive oil. Serve immediately.

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